Butternut squash fries topped with chili and covered in cheese
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6
Author Meme
Ingredients
1butternut squash2-3 lb
½teaspoonsaltdivided
4teaspoonolive oildivided
1largeoniondiced
2 ½teaspoonchili powder
½teaspoonpaprika
¼teaspoongarlic powder
¼teaspooncumin
¼teaspooncayenne pepper
8ouncecan no salt added tomato sauce
¼cupwater
15ouncecan red kidney beansrinsed and drained
4ouncecheddar cheese
Instructions
Peel and slice the butternut squash into fry-like shapes. Lay flat on a towel and sprinkle with ¼ teaspoon salt. Let sit while the oven preheats.
Preheat oven to 400*F.
Pat the squash dry and toss with two teaspoons olive oil. Put the squash fries in a single layer on a baking sheet {you will likely use two baking sheets}. Don't crowd the baking sheets or let the squash fries touch each other. Transfer to preheated oven and bake for 30-40 minutes, flipping halfway through cook time.
Meanwhile, heat remaining two teaspoons olive oil in a saucepan over medium high heat. Add diced onion and sauté for 5 minutes. Add chili powder, paprika, garlic powder, cumin, cayenne pepper, and remaining ¼ teaspoon salt. Stir for one minute, and pour in tomato sauce, water, and kidney beans. Let simmer over medium low heat, stirring occasionally, until thick. Keep warm.
When squash fries are done, arrange them in a circle on a foil lined baking sheet. Top with chili mixture and cover with cheese. Bake for about 5-8 minutes, until cheese is melted. Enjoy!